| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
serve
|
Ingredients
- 60 g dried fettuccine pasta
- 27 g lean bacon approx 1 rasher diced
- 75 g mushrooms sliced
- 15 g spring onions sliced
- 1 clove garlic
- 1 tbsp grated Parmesan
- 1/4 cup long life reduced fat coconut milk
- 1 egg
- 1 tbsp Cornflour
- Salt and pepper to taste
Ingredients
|
|
Instructions
- Cook pasta as per cooking instructions. When ready, drain and return pasta to the pan you cooked it in.
- Heat a frying pan to medium high. Add bacon and cook for 3-4 minutes or until starting to turn golden and crispy.
- Add mushrooms and most of the spring onion (leave aside some onion as a garnish). Cook for a further 4-5 minutes, until mushrooms are tender and start to release their juices. Season with salt and pepper.
- Add garlic and cook for a further minute. Remove frying pan from the heat.
- In a blow combine half the parmesan, the cornflour and the coconut milk. Pour this mix into the hot pasta in the saucepan. Add the egg and stir to combine.
- Place the saucepan with the pasta over a low heat, and stir to combine all ingredients, until the sauce starts to thicken. Sprinkle over a little more cornflour if sauce is too runny.
- Add the bacon and mushroom mix and combine well.
- Place in a serving bowl and top with remaining spring onion and parmesan.
Recipe Notes
438 calories per serve.